Two standout sauces in the culinary culture of Japan are soy sauce and ponzu sauce. But you may have encountered one slight ...

Season with salt and pepper. 2. Dredge in flour and fry in melted butter. 3. Add ponzu soy sauce to the butter to make a sauce. 4. Serve the mackerel on the sliced mizuna, pour the sauce over it ...

2. Shred the Naganegi long onion, celery leaves and stalk. 3. Thoroughly mix the ponzu dressing ingredients. 4. Tear the cooked chicken into small pieces. Mix everything in a bowl. 5. Plate ...

You should use at least two of the optional toppings. Ponzu is sold in bottles in the Japanese section of supermarkets. Nama shoyu is Japanese unpasteurised soy sauce.